Sunday, August 19, 2007

Teeny Tiny Comfort

I don't like even like meatloaf. Most people think of it as real comfort food, but I don't like the thought of eating a big hunk of meat. That's probably why I didn't eat hamburgers for over 10 years. But despite my loath, every now and then I crave meatloaf. Don't ask. So this last time my craving hit, I went looking for something a little different than my usual egg/oatmeal/meat/ketchup/blah/blah/blah. And Italian Style Meatloaf I on was what I found. I thirded (is that the right word) the recipe since I just wanted to make enough for Justin and me to have one serving for dinner. Below is how I made it.

Italian Style Meatloaf
  • 1/2 pound ground turkey
  • 2/3 eggs, beaten
  • 1/4 cup dry bread crumbs
  • 1 tablespoon and 1 teaspoon ketchup plus more for top
  • 1/4 teaspoon Italian-style seasoning
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon garlic salt
  • 1 medium tomato, diced
  • 1/2 cup shredded mozzarella cheese
  • 1 tbsp parmesean cheese

Preheat oven to 350.

Mix all ingredients together in a bowl. Press into two mini loaf pans or shape into two loaf shapes on a baking sheet. Spread extra ketchup on top.

Bake for 30 minutes.

(have I mentioned I love my teeny tiny loaf pans)

So I really liked this meatloaf. It was bursting with flavor and was anything but just a big hunk of meat. I'm glad that I replaced the canned tomatoes with fresh. Justin also really liked this meatloaf, and he hates meatloaf more than I do, and said he would love to have this again.

To go along with the meatloaf I sauteed some green beans. I would like to tell you how much...but I have no clue. Let's just say it was enough for us.

This is how I did it. I originally got these instructions from this recipe on I do different seasonings depending on what I am making, but sauteeing is my favorite way to prepare green beans.

  • Bring a large sauté pan of water to a rapid boil and add the beans.
  • Simmer until crisp-tender, about 3 minutes.
  • Drain well and return to the saucepan.
  • Lightly coat with evoo and italian seasoning.
  • Sauté, tossing frequently, for about 1 minute more. (I actually do this until a few sides get brown and crispy)
  • Serve at once.

So I wanted to serve this meal with some yummy garlic mashed potatoes (this is supposed to be comfort food right?), but Justin had other plans.

See that yellow blob on the plate? That's right. We had the blue box: Kraft Macaroni and Cheese. Justin wanted mac 'n cheese, but he didn't want homemade mac 'n cheese. Now there is nothing wrong with the blue box. It's just that I prefer to eat homemade and I am really trying to limit the chemicals we take in from our food. And chemicals this has. When I opened up the powder packet to add to the noodles I was taken back by the unnatural orange color of the "cheese" (that I should have gotten a picture of). The things we do for those we love...

But, alas, I must admit I enjoyed my meal, all of it.

1 comment:

Anonymous said...

I just use spagetti sauce, an egg, and italian bread crumbs. My secret is that I use the same recipe for meatballs. My honey has no clue.